Moong Dal Recipe- Authentic Indian Yellow Lentil Curry with Simple Steps

Last Updated on 2 months by Neha Deshmukh

Moong Dal Recipe – Authentic Indian Yellow Lentil Curry with Simple Steps

Introduction

There’s just something so comforting about a warm bowl of dal, isn’t there? For me, it instantly brings back memories of my grandmother’s kitchen, filled with the aroma of spices. This Moong Dal recipe is my attempt to recreate that same feeling – a simple, flavorful, and nourishing lentil curry that’s perfect for a weeknight meal or a festive occasion. It’s a classic for a reason, and I’m so excited to share my version with you!

Why You’ll Love This Recipe

This Moong Dal recipe is a winner for so many reasons. It’s incredibly easy to make, even if you’re new to Indian cooking. It’s packed with protein and fiber, making it a healthy and satisfying meal. And, most importantly, it tastes amazing! The gentle spices and creamy texture make it a family favorite in my house.

Ingredients

Here’s what you’ll need to make this delicious Moong Dal:

• 1 cup moong dal (split yellow lentils)
• 0.25 tsp turmeric powder (haldi)
• 1 tsp oil (for pressure cooking)
• 2 cups water (for pressure cooking)
• 1 cup water (to adjust consistency)
• 2 tbsp oil
• 1 tsp cumin seeds (jeera)
• 1 dried red chilli, broken into pieces
• 1 pinch hing (asafoetida)
• 3 green chillies, chopped
• 5 garlic cloves, minced
• 1 inch ginger, grated
• 1 onion, finely chopped
• 0.5 tsp turmeric powder (haldi)
• 0.5 tsp chilli powder
• 0.5 tsp cumin powder (jeera powder)
• 0.5 tsp coriander powder (dhania powder)
• 1 tomato, chopped
• 1 tsp salt (or to taste)
• 2 tbsp chopped coriander leaves (for garnish)
• 2 tbsp ghee (clarified butter)
• 5 garlic cloves, finely chopped (for tempering)
• 0.5 tsp cumin seeds (jeera) (for tempering)
• 1 dried red chilli (for tempering)
• 0.25 tsp chilli powder (for tempering)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Moong Dal: Types & Benefits – I prefer the split yellow moong dal (pesal) for this recipe as it cooks quickly and becomes beautifully creamy. Whole moong dal takes longer to cook, but is also a great option if you prefer a bit more texture. Moong dal is incredibly nutritious, being a good source of protein, fiber, and iron.
• Turmeric: The Golden Spice & Its Uses – Turmeric isn’t just about color! It has amazing anti-inflammatory properties and adds a lovely earthy flavor. Don’t skip it!
• Hing (Asafoetida): A Unique Flavor Profile – Hing has a pungent smell in its raw form, but it transforms into a savory, umami-rich flavor when cooked. It aids digestion and adds a depth of flavor that’s hard to replicate. A little goes a long way! You can find it at most Indian grocery stores.

Regional Variations in Dal Tadka

Dal Tadka, or tempered dal, varies across India. Some regions use mustard seeds instead of cumin, while others add a touch of sweetness with jaggery. Feel free to experiment and make it your own!

Oil & Ghee: Choosing the Right Fat

Traditionally, ghee is used for tempering as it imparts a wonderful aroma and flavor. However, you can use oil if you prefer. I like to use a combination of both – oil for the initial sautéing and ghee for the final tempering.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Cook the Dal: Rinse the moong dal thoroughly. Add it to a pressure cooker with 1 tsp oil, 0.25 tsp turmeric powder, and 2 cups of water. Pressure cook for 2 whistles. Once the pressure releases, add 1 cup of water to prevent the dal from becoming too mushy.
2. Prepare the Base: While the dal is cooking, heat 2 tbsp oil in a pan over medium heat. Add 1 tsp cumin seeds, 1 dried red chilli, and a pinch of hing. Sauté until the cumin seeds start to sizzle and become fragrant.
3. Sauté Aromatics: Add 3 chopped green chillies, 5 minced garlic cloves, and 1 inch grated ginger to the pan. Sauté until the garlic turns golden brown.
4. Bloom the Spices: Add 0.5 tsp turmeric powder, 0.5 tsp chilli powder, 0.5 tsp cumin powder, and 0.5 tsp coriander powder. Cook for a minute, stirring constantly, until the spices release their aroma.
5. Cook the Tomatoes: Add 1 chopped tomato and cook until it becomes soft and mushy.
6. Combine & Simmer: Pour the cooked dal into the pan with the tomato-spice mixture. Add 1 tsp salt (or to taste). Simmer for 5 minutes, allowing the flavors to meld together.
7. Prepare the Tempering: In a small pan, heat 2 tbsp ghee. Add 5 finely chopped garlic cloves and fry until golden brown. Add 0.5 tsp cumin seeds and 1 dried red chilli. Once the cumin seeds start to crackle, add 0.25 tsp chilli powder.
8. Pour the Tempering: Immediately pour the hot tempering over the dal.
9. Garnish & Serve: Garnish with 2 tbsp chopped coriander leaves. Serve hot with steamed rice or roti.

Expert Tips

Here are a few tips to help you make the perfect Moong Dal:

• Achieving the Perfect Dal Consistency: If the dal is too thick, add a little hot water to reach your desired consistency. If it’s too thin, simmer for a few more minutes.
• Blooming the Spices for Maximum Flavor: Cooking the spices in oil (blooming) releases their essential oils, resulting in a more flavorful dal. Don’t rush this step!
• Preventing the Dal from Sticking to the Bottom of the Pot: Stir the dal frequently, especially during the simmering stage, to prevent it from sticking and burning.

Variations

• Vegan Moong Dal: Simply substitute the ghee with oil for a delicious vegan version.
• Gluten-Free Moong Dal: This recipe is naturally gluten-free!
• Spice Level Adjustment: Adjust the amount of green chillies and chilli powder to suit your spice preference. My family likes a medium spice level, but you can easily make it mild or hot.
• Festival Adaptations: During Diwali, I sometimes add a pinch of garam masala for extra warmth. For Makar Sankranti, I like to serve it with a side of til (sesame) laddoo.

Serving Suggestions

• Rice Pairings: Basmati rice is a classic pairing with dal. Brown rice is a healthier option.
• Roti & Bread Options: Serve with warm roti, naan, or paratha.
• Accompaniments: A side of raita (yogurt dip), salad, or pickle adds a refreshing contrast to the rich dal.

Storage Instructions

• Refrigerating Leftover Dal: Store leftover dal in an airtight container in the refrigerator for up to 3 days.
• Freezing Moong Dal for Later: Dal freezes beautifully! Store it in freezer-safe containers for up to 2 months.
• Reheating Instructions: Reheat the dal on the stovetop over medium heat, adding a splash of water if needed. You can also reheat it in the microwave.

FAQs

• What is the best way to soak moong dal before cooking? Soaking isn’t essential for moong dal, as it cooks quickly. However, soaking for 30 minutes can help reduce cooking time and make it easier to digest.
• Can I use a different type of dal for this recipe? You can! Masoor dal (red lentils) or toor dal (split pigeon peas) would also work, but the cooking time and texture will be different.
• How can I adjust the thickness of the dal? Add hot water to thin it out, or simmer for longer to thicken it.
• What is hing and where can I find it? Hing (asafoetida) is a resin with a pungent smell. You can find it at most Indian grocery stores, usually in powder form.
• Can I make this recipe in an Instant Pot? Absolutely! Use the pressure cook function for about 8-10 minutes, followed by a natural pressure release.